Process of alcoholic fermentation.



R. DE FAZI. I PROCESS OF ALCOHOLIC FERMENTATION. APPLICATION FILED JAN, 26, 1914.

l lwfiwo Patented May 25, 1915.

ucts, such as lactic =ROMOLO m; FAZI, 0F ROME, ITALY.

raconss or LcoHoLic FERMENTATION.

Specification of Letters Eatent.

Patented May 25, 1915.

Application filed J'anuary 26, 19M. -Seria1No. 814,343.

To all whom it may concern Be it' known that I, RoMoLo DE FAZI, a subject of "the King of Italy, residing at Rome, Italy, chemist, (whose post-ofiice address is 60 Via della Consulta, Rome, Italy,) have invented a new and useful Process of Alcoholic Fermentation, of Which the following is a s ecification. L

In the alcoholic fermentation of directly fermentable sugars and other carbohydrates to be saccharified before the fermentation, the main reaction, that is to saytransformation of fermentable substances into alcohol and carbonic acid, is accompanied by secondary reactions causing secondary prodacid, higher alcohols, etc., be formed. Various ways have been proposed for limiting'or preventing the formation of such secondary products, such as 1. the use of pure cultures of yeast; 2. sterilization by special methods so as to produce an action on the micro-organisms and ferments forming the cause of formation of the said secondary products; 3. addition of disinfecting substances (the latter, however, with scarce success).

The said secondary fermentations are caused by bacteria or other micro-organisms, present even in pure cultures of yeast, and

thus. forming the cause of dimmution of production.

From Downes and Blunts diligent experiments and Bu'chners and S. Bangs continuous researches (see Jorgensen, Die Mikroomam'smn der Gdmmgsz'ndustm'e, 5th edition, Berlin, 1909, page 91) results are obtained showing that the action of light is not favorable to the life of micro-organisms, and Lucien Levy in Vimen Distillerz'e, Paris 1903, page 182, says that the prolonged action of l1ght is unfavorable to the moldiness. Also in Brit.

Pat. 9003/1896 alimentary substances are Rontgen rays, and in Germantreated with Pat. 81228 of 1895 sterilizing with'electric current is described. Also water-has been sterilized with the light of mercurv vapor lamps. All this has induced applicant to study theaction of light and specially the rays on thefermentaand liquids'obtained amylaceous body mucedines) action of ultra-violet tion of-sugared liquids, by saccharification of products (by diastase or Les Morita et les.

Applicant has found-that the action of light and specially the action of ultra-violet rays is favorable to alcoholic fermentation. In fact, in numerous experiments made in careful comparison with fermentation without the action of light a better yield of alcohol has always been found to be obtained with the action a greater purity of the substances obtained 1n the distillation of the products of fermentation. As sources of ultra-violet rays both solar and artificial light may be used, but particularly the radiations of Uviol lamps.

effect of light is to be ascribed to a damaglng action on the other micro-organisms or to the intensification of the action of yeast, or to both causes. From applicants experiments it is found that it is advantageousin the alcoholic fermentation to add to the liquid to be fermented a small quantity of It is indifferent for the purposes of the present Invention Whether the favorable of ultra-violet rays and also cellulose which is thoroughly mixed with the liquid and raised in the alcoholic fermentation by the carbonic acid generated thereby, so as to form a kind of protecting cover on the body of the fermenting liquid.

It has also been found advantageous to use yeast produced under the action of ultraviolet rays. lhe use of such yeast is advantageous even if the fermentation is carried out without the action of ultra-violet rays.

An apparatus suitable for use in connection with my process is shown in the drawing, wherein A designates the fermenting tank which is adapted to contain the fermenting liquid B. A number of Uvoil lamps C, C and openings in the top of the tank and project to the bottom of the same so as to be immersed in the liquid B. A layer of cellulose D is provided above the liquid.

My new rocess of fermentation may be carried out y introducing sources of u t violet rays into the fermentation tanks, the number of lamps and intensity of rays depending upon the more or less deep coloring are introduced through t the latter mayas Uviol glass,

also be made of transparent material, such or provided -with Uviol In the latter case, howglazed openings.

not be too thick layers of ever, there must liqlulid. 3

aving now fully described my said invention and the manner in which the same is to be performed, I declare that what I 1 consisting in exposing claim as my invention is:

1: The-process of alcoholic fermentation of sugared liquids, and liquids obtained by saccharification from amylaceous substances,

the liquid to ultraviolet rays during the fermentation, and in adding cellulose to the fermenting liquid.

3. The process of alcoholic fermentation of sugared liquids, and liquids obtained by saccharification from amylaceous substances,

consisting inexposing'the liquid to ultraviolet rays during the fermentation, and in using yeast in the fermentation. which has been cultivated under the action of ultraviolet rays.

In testimony whereof I have signed my name to this specification in the presence of two subscribing witnesses.

ROMOLO DE FAZI.

Witnesses:

DUITIS NARDONI, TOMMASO BORTOLUZZI. 

